From the multitude of noodle varieties in Japan, my favorites are those made from buckwheat flour, soba. There are many versions, combining buckwheat flour with wheat flour, but in my opinion the higher the concentration of buckwheat, the tastier the noodles are. The color is more appetizing too…

If I had to recommend you one typical Japanese dish, tasty and inexpensive at the same time, I would certainly choose a cold soba dish, with shredded nori seaweed on top, served on the bamboo basket called zaru, hence the name: zaru soba.

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Japanese food, Zaru soba

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Yesterday’s Japan Photo: Japanese architecture, the revolutionary Namako walls technique